Recipe: Fennel, Red Pepper and Mushroom Salad

Fennel, Red Pepper and Mushroom Salad

Makes 6 generous servings

2	pounds fennel bulbs, trimmed, quartered and cut into very thin crosswise slices

2	large red bell peppers, seeded and cut in thin 2-inch slices

8	mushrooms, cleaned and thinly sliced (1/4 lb)

2	tablespoons minced parsley

1	tablespoon minced chives

2	ounces shaved Parmesan

For the dressing:

1/4	cup fresh lemon juice

2	tablespoons sherry vinegar

1	garlic clove, very finely minced or pressed

	salt and freshly ground pepper

1/2	cup olive oil

Combine the salad ingredients in a large bowl. Whisk together the lemon juice, vinegar, garlic, salt, pepper, and olive oil. Toss with the salad and serve.